Freshness Guaranteed Mini Croissants, 10 oz, 12 Count
Make the filling: Combine the sugar, almond meal, vanilla, butter, and egg in a food processor or blender, and blend until creamy. Fill the croissants: Lay the bottom halves of the croissants on the baking sheet. Divide the filling between them and spread it out in an even layer. Place the tops on the croissants.
Freshness Guaranteed Mini Croissants, 10 oz
Close the almond croissant and pipe one straight line of almond cream over the top (down the middle) before dunking it into a plate of flaked almonds. Repeat steps 7-8 for your desired number of croissants. Place the tray of almond croissants in the oven at 180°C/356°F for 25 minutes or until almond flakes turn nutty/golden brown.
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Aim for a thickness of 3-5 mm for the cream. Step 9. Place the top half of the croissant and press lightly with your hand to seal. Step 10. Spread about 1 tablespoon of almond cream on top of each croissant. Take one croissant at a time and wrap the cream-covered top into the bowl of flaked almonds (photo 2).
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Almond Syrup. Combine the sugar, water, and almond flour in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat and let steep for 1 hour. Strain the syrup into a small bowl or covered container. Add ¼ teaspoon almond extract (if using), and stir to combine.
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Spread a layer of almond filling on the bottom half of each croissant, about 2-3 tablespoons. Top with the top half of the croissant. Once all the croissants are filled, mix the remaining almond filling with 2 tablespoon of milk to thin. Spread it evenly over the top of the croissants. Sprinkle with sliced almonds.
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Cream until fluffy ( Step 1 below ). Add in the eggs, vanilla and almond extract and stir to combine ( Step 2 below ). Next, add in the almond flour and stir to incorporate ( Step 3 & 4 below ). Preheat oven to 350F/177C. Slice the croissants in half length-wise and brush the insides with simple syrup ( Step 5 below ).
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Instructions. Cream 4 oz granulated sugar and2 oz unsalted butter together until light and aerated. Add 1 large egg and mix to combine. Add 2 oz almond flour, 2 tablespoons all purpose flour, ¼ teaspoon salt, ½ teaspoon almond extract, ½ teaspoon vanilla extract, and 1 ½ teaspoons dark rum. Refrigerate the filling for at least 30 minutes.
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Fold the croissants shut and place them on a parchment lined baking sheet. With a pastry brush, generously brush the sugar syrup onto the tops of the croissants. Sprinkle sliced almonds on each of the croissants, gently pressing to help them stick to the syrup on top. Bake the almond croissants at 350°F for 18-20 minutes.
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Make the syrup: In a small saucepan, combine the sugar, rum and ⅓ cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside. Step 4. Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees.
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Remove from heat and set aside. In a large bowl with a wooden spoon, beat together butter and sugar until well combined. Add egg and beat for an additional minute until lightened. Add almond flour, rum, and salt. Mix until well combined. Brush the inside cut surface of both croissant halves with simple syrup.
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Add the eggs, one at a time, whisking vigorously until pale and fluffy. Sift the almond flour, add the vanilla extract and rum (optional), and stir to combine. Refrigerate for 30 minutes. The mixture must be creamy but not too soft or liquid. Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper.
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In a large mixing bowl, combine 1 cup almond meal, 1/2 cup sugar and 1/8 tsp salt. Stir until combined. Add 1/2 cup softened butter and beat with an electric mixer on medium speed until blended. Add eggs one at a time then increase to medium high speed and beat until thick, fluffy and frosting like in consistency.
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Step 4 - Spread about two tablespoons of the almond cream on the bottom half of each croissant. Place the top halves over top and press lightly to seal. Step 5 - Brush the top of the croissants generously with the syrup and sprinkle with sliced almonds. Bake for 13-15 minutes, or until the croissants are golden-brown.
Freshness Guaranteed Mini Croissant, 10 oz, 12 Count
Make almond cream. Add room temperature butter, sugar, vanilla extract, and orange zest to the bowl of a stand mixer (or large bowl and hand mixer). Mix until well-combined and fluffy, 2 minutes. Add eggs one at a time, beating and scraping the sides in between each addition. Add almond flour and all-purpose flour.